Estate Reserve 2012

Glenelly, teknisk ark/fact sheet (glenellyestate.com – linket fra glenellyestate.com, hentet 2026-10-18): 2012 Glenelly Estate Reserve; 45% Cabernet Sauvignon, 38% Syrah, 11% Petit Verdot, 6% Merlot; alkohol 14%. Producentens noter (engelsk): Fact sheet: E S TAT E R E S E R V E 2012 G L E N E L LY E S TAT E R E S E RV E I S T H E S I G N AT U R E R E D B L E N D O F T H E E S TAT E . R I C H P OW E R F U L A R O M AT I C S O F R E D F R U I T S , P L U M A N D B L A C K B E R R I E S I N I T I A L LY P R E S E N T T H E M S E LV E S , F O L L OW E D H I N T S O F S AVO U RY, S P I C Y S Y R A H W I T H T O U C H E S O F C E DA R A N D F L O R A L T O N E S . T H E PA L AT E E N T RY H A S G O O D R I C H N E S S O F R I P E F R E S H F R U I T A N D P E P P E R - S P I C E S U P P O R T E D BY A F I R M , B A L A N C E D TA N N I N S . V E RY G O O D OA K I N T E G R AT I O N W I T H A F R E S H L O N G F I N I S H . W E AT H E R C O N D I T I O N S – Simonsberg, Stellenbosch Very dry season with cool conditions during ripening Winter in 2011 was dry but cold Bud burst was 7 days earlier than usual and it was very even Low spring temperatures lead to slow shoot growth During flowering there was rain which resulted in weak set and loose bunches and increased disease pressure Favourable, cool conditions from pea bud to veraison A temperature spike during ripening put the vines under water stress Harvest was one week ahead, but finished a day early Wine quality was excellent.  WINEMAKING The grapes were hand sorted and lightly crushed into stainless steel fermentation tanks. They were given a cold soak for three days before allowing the natural fermentation to start. Three pump overs a day were done on the tanks during fermentation, after which POINTS & AWARDS they underwent extended skin contact for 2-3 weeks. The wine was placed in French oak barrels to undergo malolactic fermentation. Matured for 18 months in French oak and racked on average every four months. (4,5 Stars) Platters Guide, 2018 G R A P E VA R I E T I E S 45% Cabernet Sauvignon, 38% Shiraz, 11% Petit Verdot, 6% Merlot 94/100 Tim Atkin MW, 2017 P R O D U C T I O N 12,783 cases – 76,700 bottles ANALYSIS Alcohol: 14% Vol. pH: 3,67 Total Acidity: 5,9 g/L Residual Sugar: 2,6 g/L